Description
An Instant Pot or slow cooker recipe that is healthy and fall-inspired. It’s packed with butternut squash, corn, beans, and warm spices. Serve as a main dish or a side.
Ingredients
Scale
- 3/4 cup vegetable broth
- 1 medium butternut squash, cut into cubes
- 1 (15 oz) can fire roasted tomatoes
- 1 (15.5 oz) can white cannelini beans
- 1 1/2 cups white sweet corn
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chili powder
- 1/8 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 1 cup chopped spinach
- Parmesan cheese, for topping
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot.
- In a large mixing bowl toss together the remaining ingredients, except the cornstarch, spinach and parmesan.
- Add to the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch and 2 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot. Once thickened, turn off Instant Pot.
- Stir in the spinach.
- Serve topped with a bit of parmesan cheese.
Slow Cooker Instructions:
- Add all ingredients except the cornstarch, spinach and parmesan to the slow cooker. Stir and toss well.
- Cover and cook on low for 3-4 hours.
- In a small bowl stir together the cornstarch and 2 Tbsp cold water until smooth. Stir the slurry into the slow cooker and turn to high. Cook without the lid until sauce thickens (about 15-20 minutes).
- Stir in the spinach.
- Serve topped with a bit of parmesan cheese.
- Category: Meatless
- Method: Instant Pot or Slow Cooker